Keto Japanese Gyoza
How to Make It
Step 1
Slice the turnip with a mandolin until you get 30 slices. Lay out a clean kitchen towel and sprinkle ¼ tsp of salt. Let sit for 10 minutes, then place another kitchen towel on top and press to release moisture.
Step 2
Shred about 1/8 of a cabbage head until you have 1 cup of shredded cabbage. Then, finely chop the shredded cabbage. Transfer to a bowl.
Step 3
Finely chop the scallion, mince the garlic, grate the ginger, and add them to the bowl. Add the chicken, sake, sesame oil, ½ tbsp soy sauce, 1/2 tsp salt, and black pepper.
Step 4
Wash your hands and mix in with your fingers. Lay out the turnip slices on a clean surface. Add about 2 tbsp of filling to half of each circle. Fold the turnip slices in half over the filling.
Step 5
Add 1 tbsp of oil to a skillet and place over medium heat. Arrange 15 gyozas in a single layer. Cook for a couple of minutes until the bottom begins to brown.
Step 6
Flip all the gyozas and drop the heat to medium-low. Cover the skillet with a lid and let steam for 5-7 minutes until the meat is fully cooked. Transfer to a plate and repeat with the other 15 gyozas.
Step 7
While the gyozas cook, make the dipping sauce. In a small bowl, whisk together 2 tbsp soy sauce, rice vinegar, and chili flakes. Set the dipping sauce aside.
Step 8
Place the Keto gyozas on a serving plate. Place the dipping sauce in a small bowl and place it next to the gyozas. Serve immediately!
Ingredients
- Turnip, raw – 1 large
- Ground chicken meat – 200 g
- Cabbage – 1 cup, shredded
- Scallions or spring onions, tops and bulb, raw – 0.5 cup, chopped
- Ginger – 5 g
- Garlic – 1 clove
- Sake – 1 tbsp
- Sesame oil – 1 tsp
- Soy sauce, low sodium – 2.5 tbsp
- Salt – 0.75 tsp
- Black pepper – 0.5 tsp
- Oil – 2 tbsp
- Natural Rice Vinegar – 1 tbsp
- Crushed Red Pepper Flakes – 0.5 tsp